Chemistry and Technology of Yoghurt Fermentation

• Main Author: Baglio, Ettore (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2014.
• Series: SpringerBriefs in Molecular Science,
• Subjects: Chemistry.; Food > Biotechnology.; Nutrition.; Biochemistry.; Food Science.; Biochemistry, general.

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found...

Table of Contents:

• The Modern Yoghurt. Introduction to Fermentative Processes
• The Yoghurt. Chemical and Technological Profiles
• The Industry of Yoghurt. Formulations and Food Additives.